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All Day Frosé Recipe

Serve up an icy glass of frosé to refresh and quench that summer thirst. 

It’s officially summer. And the season calls for frosé. Yes, rosé on its own is delightful - but why not turn something delightful into something fabulous? Serve up an icy glass of frosé to refresh and quench that summer thirst. Courtesy of Bon Appétit Magazine - here’s our step by step guide to making the best summer frosé that everyone will be pining for.

1 750 ml bottle of rosé
½ cup sugar
8 ounces strawberries, hulled, quartered 
2½ ounces fresh lemon juice 
3-5 14oz Vinos from Tossware
3-5 fun straws

  1. Pour rosé into a 13x9” pan and freeze for at least 6 hours until almost solid. Keep in mind - it won’t completely solidify because of the alcohol
  2. Bring sugar and ½ cup water to a boil in a medium saucepan. Stir constantly for about 3 minutes until the sugar dissolves
  3. Add strawberries, remove from heat, and let sit for 30 minutes to infuse the syrup with the strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on the strawberries). Cover and chill for about 30 minutes until cold
  4. crape the frozen rosé into a blender. Add lemon juice, 3 ½ ounces of strawberry syrup, several syrup-infused strawberries (as your heart desires), 1 cup crushed ice and puree until smooth
  5. Transfer the blender jar to the freezer and freeze for another 25-35 minutes until frosé is thickened
  6. Blend again until frosé has a slushy consistency. Divide among glasses. Add a straw. Serve it up

14oz Vino